OUR EXPERT CHEFS
Caffè Vergnano knows how important the coffee ritual is and wants to offer a customised product, uniting over 130 years’ experience, the best technology for the perfect espresso and the creativity and personality of some of their highly selected partners.
For each of the expert chefs, Caffè Vergnano has designed and created a personal blend in prestigious packaging and with a customised design.
AD HOC COFFEE
Selected by the chef.
Branded with the Caffè Vergnano name,a guarantee of experience, tradition and quality.
In 250gr grind packages, to maintain the aroma of the freshly-opened packet.
In tins, for the restaurant client.
Maître of the Guido da Costigliole restaurant in the enchanting Relais San Maurizio in Santo Stefano Belbo.
Established and determined territorialist, since 1995 he has managed the “All’Enoteca” restaurant within the premises of the Enoteca Regionale del Roero.
Born in 1961 in Costigliole d’Asti from an idea of Guido Alciati and his wife Lidia, today it is managed by Piero and Ugo and has recently moved to Fontanafredda, in Serralunga d’Alba.
LA GAZZA LADRA
Located in the Palazzo Failla Hotel in Sicily, La Gazza Ladra restaurant boasts the collaboration of expert chef David Tamburini.
Pino Cuttaia, in La Madia restaurant (in Licata), proposes new cuisine inspired by Sicilian tradition.
Our partnership with Eataly is based on values shared by both Companies – product culture, transparency with our clients, passion – we put our hearts and souls into what we do, and enterprise.
It is a path of continuous growth, working together to always offer something new.
A love of all things Italian, valorisation of the most prestigious ingredients and research into qualitative perfection, together with a young and natural entrepreneurial spirit: these are the values and attitudes that Caffè Vergnano shares with Le Baladin and Teo Musso. The new way of interpreting their product – beer – that is more traditional and closely linked with the territory, with attention also to sustainability, led Teo Musso to choose Caffè Vergnano for its 14 bars in Piedmont and throughout the world. A new, solid alliance is born between two of Piedmont’s most important successes that meet in the passion and research into the perfect sensorial balance of two beverages that, in the end, aren’t all that different.
Caffè Vergnano has created an exclusive blend for Rossopomodoro: Rossocaffè. A solid collaboration that has brought our espresso in all the pizzerias of the chain (over 50 throughout Italy) and which is based, once more, on common values. The goal to export the true Italian tradition of pizza and its ingredients, is completely shared by Caffè Vergnano that, since 1882, has been the ambassador of the true Italian espresso and tells its secrets by spreading awareness and culture of the product. Most of Rossopomodoro’s effort goes into ingredients’ selection, shown by they attention to detail and care for their clients, spoilt with unique dishes and welcomed in a new environment studied down to the minimum detail. Our coffee has therefore been chosen as the perfect end to a perfectly prepared menu with selected ingredients coming from small local producers.
The legendary brand Pepino has chosen Caffè Vergnano for its new “Pinguino” coffee ice cream. To celebrate 75 years of business, the Pinguino remakes the look and does it by embracing the legendary Turin excellence that is Caffè Vergnano. Tradition, reliability, quality, excellence and good taste: these are the intrinsic characteristics on which the collaboration between these two family-run businesses is founded. Over 130 years of history of excellence in common led to the redesign of the “Pinguino” coffee ice cream, giving it a new and innovative identity in both taste, thanks to the careful selection of blends by Caffè Vergnano, and in its look, with a new packaging.
Michelis opens “Il Ristorantino” inside Eataly in Collina and meets Caffè Vergnano.
The Company has been an Eataly partner for some years and represents a guarantee of the quality of pasta.
In a new, elegant setting, you can personally assist in the creation of a product, follow the cooking and preparation phases of the dish and finally taste it.
In just a few years, he has passed from owning a little laboratory in the back of a shop in Mondovì to becoming a leading company of fresh pasta in Piedmont.
For these reasons, Caffè Vergnano and Eataly selected him as a partner in his new ambitious project in the centre of Chieri.